Oatmeal Cream Pie Recipe

Pin RecipeJump to Recipe

Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!

Love oatmeal cookies? Be sure to try our reader favorite Iced Oatmeal Cookie recipe! Or give these chewy Revel Bars a try for dessert.

Oatmeal Cream Pies stacked on a wire cooling rack.
Want to Save this Recipe?
Enter your email and get this recipe sent to your inbox to save for later! Plus you’ll get great new recipes from us every week!

Copycat Little Debbie Dessert

Do you remember eating Little Debbie Oatmeal Cream Pies as a kid? I sure do!

If you’ve never had one—and for that I apologize for your childhood—it’s two soft oatmeal molasses cookies sandwiched around a layer of sweet and gooey vanilla cream filling.

Maybe you were more of a ding dong or twinkie fan? Or you loved cosmic brownies and honey bun cake?

Fun fact for you. The Little Debbie Oatmeal Cream Pies were the very first snack baked under the Little Debbie name.

  • Chewy oatmeal cookies (sounds healthy right?)
  • Affordable to make your own!
  • No artificial ingredients here
  • Adult and kid friendly lunch box treat.

Ingredients You’ll Need

Ingredients needed to make oatmeal cream pies.

There’s a good chance you already have everything you need to make these copycat Little Debbie oatmeal cream pies. Flour, kosher salt, baking soda, and cinnamon for the classic oatmeal cookie texture.

  • Oats- In our testing we found the quick cook oats to work best. Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs). 
  • Butter flavored Crisco- do not swap this for real butter. While it may work, it won’t result in the same classic flavor. Trust us, we tested it!

  • Molasses- provides the rich caramel color and flavor for these oatmeal cookies.

  • Sweeteners– A combination of brown sugar and granulated sugar results in the chewiest cookie!

  • Eggs & Vanilla- help bind the ingredients together and give flavor. Use our homemade vanilla extract for best results!

  • Filling Ingredients- Marshmallow fluff, hot water, salt, Crisco, powdered sugar, and more vanilla extract!

How to Make Oatmeal Cream Pies

Step by step photos showing how to make oatmeal creme pies.
  • Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
  • Pair similar-sized cookies together. These will be much harder to eat if you have a small cookie on the bottom and a big one on top, or vice versa.
  • Watch the cookies closely while they bake so they don’t get overcooked.
  • Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time.
  • Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs). 
  • Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
  • Use margarine or butter-flavored Crisco for the best texture.
Oatmeal cream pie broken in half on a white plate.

Pin this now to find it later

Pin It

Oatmeal Cream Pies

4.71 from 117 votes
By: Aimee
Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 15 cream pies

Ingredients 

For the Cookie:

  • 1 cup Butter Flavored Crisco
  • ¾ cup light brown sugar packed
  • ½ cup granulated sugar
  • 1 Tablespoon molasses
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 1 ½ cup quick cook oats

For the Filling:

  • 2 teaspoons very hot water
  • ¼ teaspoon kosher salt
  • 1 ½ jars Marshmallow Fluff 10 ounce total
  • ¾ cup Butter Flavored Crisco
  • cup powdered sugar
  • 1 teaspoon vanilla
Save this Recipe?
Enter your email and we’ll send the recipe straight to your inbox!

Instructions 

  • In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
  • Add in the flour, salt, baking soda, and cinnamon. Mix in the oats.
  • PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs). 
  • Drop by ONE tablespoon onto a parchment lined cookie sheet.
  • Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
  • After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
  • In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.
  • Spread filling on one cookie and press second cookie on top. Enjoy!

Notes

  • Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
  • Watch the cookies closely while they bake so they don’t get overcooked.
  • Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time. Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs). 
  • Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
  • Use margarine or butter-flavored Crisco for the best texture.
  • Store cookies in airtight container at room temperature for up to a week.
  • Freeze in airtight container for up to 3 months. Thaw on counter in airtight container.

Video

Nutrition

Calories: 445kcal, Carbohydrates: 45g, Protein: 4g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 502mg, Fiber: 1g, Sugar: 27g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Copycat Little Debbie Oatmeal Cream Pie recipe. This childhood treat is the perfect soft and chewy cookie!

Avatar photo

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: ,


Posted on February 8, 2022

Comments & Reviews

  1. My cream came out runny…should I beat it longer..? Oh and there is no Crisco where I live (europe) so I used reg butter.

    Besides that these are awesome! Good ol’ American treat!

    1. Hmmm, I’m not sure why it would be runny, maybe too much water? Anyways, glad you enjoyed them.

  2. I was wondering if you would consider making a copycat of the apple oatmeal cookies. I only ever found one box of them at the store and they were WAY better than the original ones. But now I cant find them. Anyone have any ideas?

  3. Can’t wait to make these I know they will wonderful. I would like to know if molasses can be replaced with honey or any other ingredient? Thank you so much for posting this recipe for oatmeal creme cookies.

  4. I was all set to give this a go and then saw the Crisco which is GMO soybean and I have a soy allergy. Is there a substitute for that ??

  5. Can you clarify the “1½ (7oz) jars of Marshmallow Fluff” – are you saying its 7oz TOTAL or 1 7oz jar + 1/2 of another jar (so 10.5oz total).

    Thanks!

  6. I am making this now. I am really excited to try them. They are baking up great. I wish I didn’t have to guess the amount of powdered sugar.

      1. I’m in the middle of making these cookies and I see a post way down at the bottom of September of 2013 10x sugar should be one and a half cups and not 2/3 of a cup. You said it was formatting incorrectly. Can you confirm one and a half cups versus 2/3 ASAP please

        1. My recipe card is correct. There was always a lot of filling leftover, so we tested and edited the recipe with less filling!

  7. We buy the Little Debbie ones from the grocery store all of the time for my boys. I would love to make them at home and have them taste yummy! I can’t wait to try this recipe!

    1. These taste just like the real thing. Only better cause you know all the ingredients you used!!!

  8. Hello I have never heard of a Jar of marshmallow fluff…where can I find it? I am in Canada and we don’t have a lot of the stuff the US has is that maybe it?

  9. Wow these were spot on! I am in the midst of baking these right now and they are absolutely perfect!! they taste exactly like the ones I remember in the cellophane packages. Thanks for your recipe and all your great work in helping me bring out the best in my kitchen for my family!!

  10. I cannot eat margarine due to the fact that it is made with soy. I cannot use Crisco, either. What will butter do to the recipe?? Thanks…I’d love to try these!

    1. Butter will work, the cookie might have a little bit of a different texture (may end up flatter). Still will taste great though.

  11. I am going to try these…I like the Little Debbie ones but find the icing too sweet. I think I will put my Cooked Icing in them instead. I’m anxious to see how they turn out…:)

4.71 from 117 votes (102 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating